Wild Ass Beer
| Name | Wild Ass Beer |
| Description | This is the Specialty Beer of the house, stop in and have a sample. |
| Added by | Matthew Nerbonne |
| Date Submitted | Wed, 12 Mar 2003 09:49 AM (GMT) |
Ingredients | |
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Preparation | |
| METHOD:Place crushed American 2-row Malt and German Munich Malt in water and steep at 155 degrees for 30 minutes.Remove spent grains and add Malt Extract and Honey. Bring water to a boil.After 15 minutes, add 1 ounce of Hersbrucker hops. Add Irish Moss 30 minutes into the boil. Boil for 30 minutes longer, adding the last 1 ounce of Hersbrucker hops. Turn off heat, cool wort and pitch Hefeweizen Ale Yeast. (NOTE: that a blow-off hose should be used, an airlock will not be able to handle the amount of fermentation that this beer creates). Primary Ferment for 3 days at temperatures between 68 and 72 degrees.After 3 days of fermentation add Super High Gravity Yeast (Available All Year at BrewMaxer.com) to Primary Fermenter.Primary Ferment at 69 to 74 degrees for for 7 additional days. Transfer to secondary fermenter. Secondary-ferment an additional 10 days.Be sure to rack or transfer beer every 10 days until ferment is complete at temperatures between 68 and 72 degrees. Total fermentation may take up to 2 months to complete. Bottle, using corn sugar. Age in bottle for 30 days. Remember, never go to a party, unless you have enough Wild Ass for everyone! |
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Specifics | |
| Style | |
| Recipe Type | Partial Mash |
| Batch Size | 5 Gallons |
| Original Gravity | 1.155 |
| Final Gravity | 1.010 |
| Boiling Time | 60 Minutes |
| Primary Fermentation | Primary Ferment in 6.5 Gallon Glass Carboy for 10 Days |
| Secondary Fermentation | Secondary Ferment in 5.0 Gallon Glass Carboy for 6 Weeks |
| Other Fermentation | (((See Method))) |
| Other Specifics | If you have any question on how to brew this beer or need ingreedients, call us at 760-591-9991. Our Store Hours are Mon-Fri: 11am-7pm; Sat: 12pm-6pm Pacific Time. |
Comments | |
| This is a Super High Gravity beer using the White Labs Super High Gravity Yeast (WLP099) available in November-December. However, BrewMaxer has this yeast available all year. The Super High Gravity Yeast coupled with the White Labs Hefeweizen Ale Yeast (WLP300) makes this beer reach Alcohol levels of 18.2% v/v (14.3% w/w). Not for the weak of heart!!! | |
User Comments
4 Comments Posted
[ add new comment ]
| Re: Wild Ass Beer | Mar 12th 2003, 04:11 pm |
| Sounds disgusting, not to mention that the White High grav. yeast has a reputation for poor performance... | |
| Comment by: DConn | reply to comment |
| Re: Wild Ass Beer | Mar 15th 2003, 05:29 am |
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If you use the High-Gravity Yeast, best read how to use it. When using liquid yeast with a malt nutrient it is possible to add it directly to your primary fermenter with great success, provided that the yeast and wort are both well aerated. However, when brewing a high-gravity beer, like an imperial stout or barleywine, making a starter is essential to ensure that the yeast won't poop out before fermentation is complete. Two or three days before you brew, sterilize a ½ gallon or 1 gallon bottle, a stopper that fits securely, and an airlock. Boil 1 quart of water and 3 ounces of dried malt extract (DME) for 10 minutes. Cool the wort (placing the covered pan in the refrigerator works nicely). Transfer to the sterilized bottle, add the yeast, and insert the stopper and airlock. Aerate very well. Let sit for 2 to 3 days until fermentation is active. Swirl the bottle to loosen the sediment. Remove the airlock and flame the mouth of the jar (and fermenter if using a glass carboy) with rubbing alcohol or high-proof vodka. Pitch the entire contents into the primary fermenter. A starter also helps the yeast to begin working more quickly and is considered by many homebrewers to be advantageous for all brews. |
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| Comment by: BrewMaxer | reply to comment |
| Re: Wild Ass Beer | Dec 3rd 2003, 05:24 am |
| If I am correct BrewMaxer is the place in San Marcos. I believe I have tried this before and I remember liking it very much, dont bash on a beer until you have tasted the end result. | |
| Comment by: James | reply to comment |
| Re: Wild Ass Beer | Oct 2nd 2005, 09:18 pm |
| I have used White Labs WLP099 in conjuction with other yeast with fantastic results . What everyone needs to remember is the taste of every individual is different. I used WLP099 to make a batch that had 86 lb of fermentables to make 9 gallons and as we type and read it has been fermenting for at least the past 8 months and from the responce of friends and foe all is well in 40+proof land.More like a liquer | |
| Comment by: B. Schweizer | reply to comment |